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The Value of the Addition of Fresh Bakers' Yeast to a Normal Ration for Lactating Dairy Cows

Department of Animal Husbandry, Cornell University, Ithaca, N. Y.

ABSTRACT

Conclusions: With the type of fresh bakers' yeast used in this experiment fed in increasing daily amounts from 20 grams to 80 grams per cow, it was impossible to show any significant difference in the fat test, the amount of fat produced, or the amount of 4 per cent F.C.M. yielded over a 12-week experimental period.

Feeding living bakers' yeast up to 80 grams per cow per day had no apparent beneficial effects on the appetites of the cows. No injurious effects of this level of yeast feeding on the health of the cows were observed.